Ingredients

The following ingredients have 4 Servings
  • 1 tbsp extra virgin olive oil
  • 4 cloves of garlic (chopped)
  • 1 onion (chopped)
  • 1 celery stick (chopped)
  • 1 large carrot (chopped)
  • 1 cup dried brown or green lentils
  • 2 14-ounce cans crushed tomatoes
  • 4 cups vegetable stock or water
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instruction

  • Heat the oil in a large pot and add the veggies (garlic, onion, celery, and carrot). Cook over medium-high heat until golden brown, stirring occasionally. 
  • Add all remaining ingredients except salt and pepper. Stir.
  • Increase heat and bring to simmer. Cover with a lid, reduce heat to medium-low, and simmer for about 40 minutes or until the lentils are soft.
  • Finally, add the salt and pepper and stir.
  • To thicken the soup, use an immersion blender and do 3-4 quick pulses. You could also transfer 1 cup (250 ml) of the soup to a regular blender and blend, then transfer it back into the pot. This step is totally optional.
  • Serve your lentil soup immediately (I topped my soup with some chopped fresh parsley) with a side of vegetable tempura or veggie stir fry.
  • Keep the leftovers in an airtight container in the fridge for about 5-7 days or in the freezer for up to 2 months.